The Concept of Terroir in Viticulture
10.1080/09571260600633135 · 2006
Impact of Plasmopara Viticola Infection of Merlot and Cabernet Sauvignon Grapes on Wine Composition and Flavor
10.1016/j.foodchem.2017.06.087 · 2018
Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario
10.3389/fpls.2021.717223 · 2021
Climate Change and Global Wine Quality
10.1007/s10584-005-4704-2 · 2005
Climate Change, Wine, and Conservation
10.1073/pnas.1210127110 · 2013
What Is the Expected Impact of Climate Change on Wine Aroma Compounds and Their Precursors in Grape?
10.20870/oeno-one.2017.51.2.1868 · 2017
Future Climate Change Impacts on European Viticulture: A Review on Recent Scientific Advances
10.3390/atmos12040495 · 2021
Climate Change Impacts and Adaptations of Wine Production
10.1038/s43017-024-00521-5 · 2024
Fungus Resistant Grape Varieties as a Suitable Alternative for Organic Wine Production: Benefits, Limits, and Challenges
10.1016/j.scienta.2016.03.016 · 2016
More Sustainability in Europe’s Vineyards – Using Resistant Grapevine Varieties to Reduce the Input of Pesticides
10.1002/ppp3.70038 · 2025
Fungicide-Saving Potential and Economic Advantages of Fungus-Resistant Grapevine Cultivars
10.3390/plants12173120 · 2023
Genomic Ancestry Estimation Quantifies Use of Wild Species in Grape Breeding
10.1186/s12864-016-2834-8 · 2016
A Cool Climate Perspective on Grapevine Breeding: Climate Change and Sustainability Are Driving Forces for Changing Varieties in a Traditional Market
10.1007/s00122-022-04077-0 · 2022
Consumer Acceptance of Fungus-Resistant Grape Varieties─An Exploratory Study Using Sensory Evaluation Tests among Consumers in Germany
10.3390/su151310664 · 2023
Consumer Acceptance of Fungus-Resistant Grape Wines: Evidence from Italy, the UK, and the USA
10.1371/journal.pone.0267198 · 2022
Consumers’ Acceptance of Fungus Resistant Grapes: Future Scenarios in Sustainable Winemaking
10.1016/j.jclepro.2021.127318 · 2021
Unveiling the Motivations Behind Cultivating Fungus-Resistant Wine Varieties: Insights from Wine Growers in South Tyrol, Italy
10.3390/su17062615 · 2025
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris
10.3390/molecules201219791 · 2015
Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
10.3390/foods9081107 · 2020
Wine Aroma
10.1007/978-3-540-49339-6_11 · 2007
Effect of Different Levels of Skin Disruption and Contact with Oxygen during Grape Processing on Phenols, Volatile Aromas, and Sensory Characteristics of White Wine
10.1111/jfpp.13969 · 2019
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
10.3389/fmicb.2016.00411 · 2016
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
10.1021/acs.jafc.9b06191 · 2019
Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
10.3390/foods12061135 · 2023
Influence of Prolonged Maceration on Phenolic Compounds, Volatile Profile and Sensory Properties of Wines from Minutolo and Verdeca, Two Apulian White Grape Varieties
10.1016/j.lwt.2023.115698 · 2024
Impact of Skin Contact on the Volatile Composition and Sensory Properties of White Wines from Resistant Varieties
10.1016/j.foodchem.2025.144967 · 2025
Evaluation of a Rating-Based Variant of Check-All-That-Apply Questions: Rate-All-That-Apply (RATA)
10.1016/j.foodqual.2014.03.006 · 2014
Synthesis of Deuterium-Labeled 1,1,6-Trimethyl-1,2-Dihydronaphthalene (TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes in Riesling Wines by a Stable-Isotope-Dilution Assay
10.1021/acs.jafc.9b01428 · 2019
Aroma Changes Due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines
10.1021/jf103628g · 2011
Quantitative Determination of β-Ionone in Red Wines and Grapes of Bordeaux Using a Stable Isotope Dilution Assay
10.1016/s0021-9673(99)00422-7 · 1999
Metabolism of Geraniol in Grape Berry Mesocarp of L. Cv. Scheurebe: Demonstration of Stereoselective Reduction, E/Z-Isomerization, Oxidation and Glycosylation
10.1016/j.phytochem.2004.12.017 · 2005
Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
10.3390/fermentation9110931 · 2023
Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis
10.1021/ac503883s · 2015
On the Analysis of Rate-All-That-Apply (RATA) Data
10.1016/j.foodqual.2015.11.003 · 2016
Multiple Factor Analysis (AFMULT Package)
10.1016/0167-9473(94)90135-x · 1994
10.1201/b17700
10.1201/b17700 · 2014
Varietal Thiols in Wine: Discovery, Analysis and Applications
10.1021/cr100205b · 2011
Identification of New Volatile Thiols in the Aroma of Vitis Vinifera L. Var. Sauvignon Blanc Wines
10.1002/(sici)1099-1026(199805/06)13:33.0.co;2-7 · 1998
A New Type of Flavor Precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S -Cysteine Conjugates
10.1021/jf980481u · 1998
Sulfur Aroma Precursor Present in S -Glutathione Conjugate Form: Identification of S -3-(Hexan-1-Ol)-Glutathione in Must from Vitis vinifera L. Cv. Sauvignon Blanc
10.1021/jf020002y · 2002
